Serves: 4 | Prep time: 15 mins | Cook time: 20 mins

Ingredients

• 4 medium zucchini

• 2 tbsp olive oil

• Kosher salt

• Freshly ground black pepper

For Finishing

• ½ cup crumbled feta cheese

• 2 tbsp hot honey

• 2 tbsp fresh mint leaves, torn

• Zest of 1 lime

• 2 tbsp toasted pistachios, roughly chopped (optional)

Instruction

1. Prepare the Zucchini

Preheat a grill to medium-high heat.

Trim the ends from the zucchini and slice lengthwise into ¼-inch thick planks.

Brush both sides lightly with olive oil and season with salt and pepper.

2. Grill with The Chef's Press

Place the zucchini planks on the grill and immediately top with The Chef's Press.

Cook for 2–3 minutes until grill marks develop and the zucchini begins to soften.

Flip and press again.

Cook another 2–3 minutes until tender with deep grill marks.

Transfer to a serving platter.

Chef's Tip: The Chef's Press helps keep zucchini flat against the grill grates, maximizing contact for better caramelization and more pronounced grill marks.

3. Finish the Dish

Arrange the grilled zucchini slightly overlapping on a platter.

Scatter the crumbled feta evenly over the top.

Drizzle with honey.

Finish with torn mint leaves, lime zest, and toasted pistachios if using.

Serve warm or at room temperature.

Chef's Tips

• Slice for Surface Area

Cutting the zucchini into long planks increases surface area, allowing The Chef's Press to maximize browning and develop beautiful grill marks.

• Finish After Grilling

Add the feta, mint, and hot honey after the zucchini comes off the grill. The residual heat softens the cheese slightly while keeping the herbs fresh and vibrant.

This would pair beautifully alongside your Grilled Chicken Caesar for a summer newsletter lineup—one hearty main and one vegetable-forward side, both showcasing the Chef's Press on the grill.